Sweet Cinnamon Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans (optional)

Glaze
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla

Combine flour, baking powder and salt; cut in shortening.
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.

Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.

Brush top with butter (I prefer to use soft butter rather than melted).

Combine cinnamon and sugar; sprinkle evenly over dough.

Sprinkle with chopped pecans (or other nuts or raisins) if desired.

Roll up, starting on long side.

Cut into 1/2 inch thick rounds.

Place rounds, with sides just touching, in greased 9" round pan.

Bake at 425°F for 18-20 minutes or until golden brown.

Remove from oven and drizzle with glaze, serve warm.

For glaze: Combine all ingredients and beat until smooth.

Self-Frosting Nutella Pumpkin Mufins

1 - 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder

12 heaping teaspoons Nutella for topping

Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.

Serve warm or at room temperature. Store in an airtight container.

Savory Cheese and Chive Bread

1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:

Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.

Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.

Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.

Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.

Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.

Orange Biscuits

These "Upside-Down" biscuits, which soak up an orange glaze as they bake, are fancy enough for a holiday breakfast.

GLAZE:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the biscuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 tsp. grated orange zest

BISCUITS:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 to 2 tbsp. soft margarine or butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix 1/4 cup sugar with about 2 tsp. cinnamon)

1. Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups (the hot syrup should not be handled by a child).
4. Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
6. Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
7. Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
8. Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.

Apple Muffins

2 cups all purpose flour (or 1 ½ c. white flour and ½ c. whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter (room temp)
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples (one apple)
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Step 1: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Add about ¼ of mixture to flour mixture below. (there’s just too much topping and you don’t want it to go to waste.) Sprinkle over the tops of the batter in the muffin pan.

Step 2: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt (add ¼ of the topping mixture). In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Make sure all cups are filled the same so they all cook the same.

Step 3: Place into the oven and bake for 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. Be sure to check them at 20 minutes as they’re not as good when overcooked. DELICIOUS!

Lemon Blueberry Bread Recipe

1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice

-Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm)

-In a separate bowl, whisk together the flour, baking powder and salt.

-In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

-Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

-Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.

Banana Chip Muffins

1 1/2 cups flour (I do half white and half whole wheat)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 vegetable oil
1 cup chocolate chips
3/4 cup mashed ripe banana (about 2 bananas)

Preheat oven to 400 degrees.
Combine dry ingredients.
Add egg, milk, and oil and stir until blended.
Fold in chocolate chips and mashed banana.
Fill greased or paper-lined muffin tins about 2/3 full. Bake 15 minutes or until a toothpick inserted in the center comes out clean.

Donna’s tip: Double the recipe and freeze or eat throughout the week. Makes great snacks.

Golden Sweet Cornbread

1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or muffin tin.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for round pan or 13 minutes for muffins, or until toothpick inserted in the center comes out clean.

Donna’s tip: make a whole recipe of muffins and freeze half if you won’t eat them all right away. Or, just cut the recipe in half.

Blueberry Muffins

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh or frozen blueberries

Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.

Breadsticks

2 ¼ cups water
2 tablespoons yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup oil
6 cups flour
Topping:
1 cube butter
1 teaspoon garlic salt
Salad supreme

Mix together and brush on top of breadsticks; sprinkle with parmesan cheese.
Let yeast dissolve in water 10 minutes. Mix all ingredients together. Mix every 10 minutes for 50 minutes. Roll out in rectangle and cut into breadsticks. Cover in topping. Bake at 350 degrees for 10 minutes. -Ladonna Counihan

Biscuit Cheese Bread

1 pound sausage, bacon, or ham
2 rolls Pillsbury biscuits
2 cups grated cheese (any kind)
8 eggs, lightly whisked

Fry Meat, cool, and crumble. Cut biscuits into 4 pieces per biscuit; add biscuit pieces to egg, stir until covered. Add meat and cheese; stir into mix.

Pour into Pam sprayed Bundt pan (a loaf pan doesn’t work). Bake at 350 degrees for 35-45 minutes or until done. Serves 12-15. Can eat hot or good to make ahead and freeze. -Udell Smith

Pumpkin Bread

3 cups sugar
1 cup oil
2/3 cup milk
4 eggs
2 cups pumpkin (or 1-15 oz can)
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ cup chopped nuts
½ cup chopped raisins (optional)
Streusel Topping (optional)
½ cup sugar
2 tablespoons flour
¼ cup finely chopped nuts
½ teaspoon cinnamon
2 tablespoons margarine or butter, softened

Heat oven to 350 degrees. Grease and flour bottoms only of 2 (9”x5”) or 3 (8”x4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.

In a large bowl, combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup. Level off.

Add flour, soda, salt, cinnamon, nutmeg, and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)

Topping (optional): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350 degrees for 60-75 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks. “very moist; can be make several days ahead and freezes well" -Donna Sorenson

Pumpkin Apple Muffins

2 ½ cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs slightly beaten
1 cup pumpkin
½ cup vegetable oil
2 cups finely chopped apples
Streusel Topping
2 tablespoons flour
¼ cup sugar
½ teaspoon cinnamon
4 teaspoons butter or margarine

In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients and stir just until moistened. Stir in apples. Spoon batter into 18 paper lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees for 18-20 min or until toothpick comes out clean.

Combine flour, sugar and cinnamon, cut in butter until mixture is crumbly.- Lena Sannar

Banana Nut Bread

3 large mashed bananas
½ cup vegetable oil
2 eggs
1 cup sugar
2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped walnuts

Mix eggs, bananas, and vegetable oil together. Then add sugar, flour, salt, baking soda, baking powder, vanilla, and walnuts. Mix together. Put in greased loaf pan and bake at 350 degrees for 1 hour. Makes 2 small loaves or 1 big one. (We skip the walnuts for Jake and add milk chocolate chips instead.)

Moist and Rich Carob Bread

½ cup carob powder
2 large eggs
¾ cup mashed banana
½ cup water
1/3 cup vegetable oil (can be reduced or omitted)
1 teaspoons vanilla extract
1 ¾ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts

In mixing bowl, beat carob powder, eggs, and banana. Add water, oil, and vanilla. Beat well. Stir in flour, baking powder, baking soda, and walnuts. Beat well and pour batter into oiled 9x5 inch loaf pan. Bake at 325 degrees for 45 minutes or until knife inserted in center comes out clean. Cool on a wire rack before slicing.

Orange Toasted Almond Muffins

7 1/2 cups flour
3 cups sugar
10 1/2 tsp. baking powder
1 1/2 tsp salt
2 1/4 cups carnation evaporated milk
1 1/2 cup water
1 cup oil
3 eggs
3 Tablespoons grated orange peel
3/4 tsp almond extract
3 cups chopped almonds, divided

For glaze:
3 cups powdered sugar
6 Tablespoons Orange Juice

Beat 30 seconds. Fold in 3/4 of almonds. Bake at 375 degrees for 18 min. Let cool, glaze and sprinkle remainder of almonds.

Cottage Cheese Bread

1/2 cup lukewarm water
4 Tbsp. sugar
2 pkg. yeast
1/2 tsp. baking soda
2 tsp. sugar
2 eggs
1/2 cup water
5 cups flour
3 tbsp. butter
2 tsp. salt
1 pint small curd cottage cheese

Mix first 3 ingredients first. Let Stand.
Heat water and butter till butter melts. Add cottage cheese and heat to lukewarm. Add 3 c. flour, sugar, salt and soda. Mix together. Add 2 egg yolks and yeast mixture. Fold in 2 beaten egg whites. Add other two cups of flour. Put dough in covered bowl to let rise – 25-30 min.
Bake 45 minutes at 300 degrees.
Butter top

Cinnamon or Dinner Roll Dough

Mix:
2 cups hot water
1/2 cup sugar
1 1/2 tsp. Salt
1 egg
1/4 cup oil

Add:
3 cups flour
2 tblsp. yeast
Mix for 5 minutes.

Add:
3 1/2-4 cups more flour (until cleans sides of bowl in bosch)
Let mix for a couple of minutes on low.

Cinnamon rolls

Roll out on a floured surface into a rectangle 1/2 in. thick. Spread with butter; then cover with brown sugar and sprinkle with cinnamon generously. Roll lengthwise and seal by pinching dough together. Cut about an inch thick and put on greased cookies sheets, not quite touching. Let raise until doubled and bake at 375 degrees for 15-17 minutes. Flip out of pan and let cool on a rack. Frost.

Frosting
1 cup powdered sugar
1/4 tsp. vanilla
1 tblsp. Butter
add milk to make creamy


Dinner rolls

Pinch a little larger than golf ball size dough. Kneed into a smooth ball. Dip ball in butter. Grease the pan. Lay balls on pan, not quite touching, butter side down then roll over to cover entire ball in butter. Let rise until doubled. Bake at 375 15-17 minutes until golden brown. Brush butter on top while still warm.

Butterhorns

1 cup butter, softened
1-1/2 cups (12 ounces) 4% cottage cheese
2 cups all-purpose flour
Dash salt

FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons milk
1/2 teaspoon vanilla

Directions
In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight.

Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets.

Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers. Yield: 3 dozen.
(Taste of Home Recipe)

Homemade Pizza

Pizza Dough

1 cup water
2 Tablespoons Oil

2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 Tablespoon Yeast

Mix wet with dry and let sit for 5 minutes. Put on the pizza sauce and toppings. Bake for 15 minutes on bottom rack @ 425 degrees.

Pizza Sauce you can either buy pizza sauce or make your own

1 small can of tomato sauce
a pinch of italian seasoning
1 garlic clove minced

Mix together and pour evenly over the crust
Add any desired toppings!